Croissants

For the croissants, prepare a yeast dough the night before. For this, prepare a “Dampfl” from lukewarm milk, sugar and yeast.

Leave to stand in a warm place for a while. Knead the dough with all the ingredients except the butter. Leave to stand overnight in the refrigerator.

Roll out the dough into a square on a work surface. Roll out the butter between plastic wrap to half the size of the yeast dough.

Then dust with flour and place in the center of the yeast dough. Envelope the dough over the butter so that there is a triangle on each side over the butter, covering it.

Roll this out into a rectangle. Fold this rectangle three times and roll it out again. Repeat the whole process 2-3 times.

Then cut triangles from the dough and roll into croissants. Bake the croissants in the preheated oven at 220° for about 20 minutes.

The croissants are butter a delicious breakfast or snack.

Preparation Tip:

A Fohrenburger Weizen non-alcoholic goes particularly well as a drink with the croissants.

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